The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Brewers Spent Grain Sourdough

Brewers Spent Grain Sourdough

Tandem Tails's picture
Tandem Tails


I brew beer pretty regularly and one of the byproducts of the mashing process is a bunch of grain that's had all of the sugars removed from it. I usually compost it but every once in a while I dry it out in the oven and then grind it into a flour.  

I've found that when added at about 10% to bread or pizzas, it gives a really nice nuttiness and boosts the whole grain flavor.  Any more than 10% and it starts to make the dough very tough.


Prep time26 minutes
Cooking time52 minutes
Total time1 hour, 18 minutes


45 g
spent grain flour
350 g
water (90-95'F)
108 g
11 g
sea salt


  1. I mixed my levain at around 8:00am.
  2. I started my autolyse (without levain) at 3:00pm. 
  3. Mixed with levain and salt at 3:30pm. 
  4. Four stretch and folds within the first 4 hours of a ~16 hour bulk ferment at room temperature
  5. followed by a 3 and a half hour proof at room temperature.
  6. Baked in a preheated dutch oven at 450'F for 38 minutes covered and 14 minutes uncovered


Now that it's warming up here I should have reduced my bulk fermentation time by a couple of hours.  I still got good oven spring and crumb but feel like it definitely could have benefited from a shorter bulk.

The bread makes great toast, sandwiches and garlic bread.  If you're a fan of whole grain taste, this takes it to another level!

I have my full method and instructions here:

Some more shots:


Filomatic's picture

Really nice work.  Love the repurposing of spent grain.

DesigningWoman's picture

That looks too, too tasty! 

Lovely loaf.

Keep on baking,